|2 cups||Jasmin rice or Instant rice, cooked|
|1 1/2 tbsp||olive oil|
|1 Pkg||Schneiders® Italian Chicken Cooked Meatballs|
|1||each, red and orange bell pepper, seeded and diced|
|1 tsp||garlic, minced|
|1 1/2 cups||mushrooms, roughly chopped|
|1||green zucchini, diced|
|1||large red pepper|
|1 3/4 cup||prepared tomato sauce|
|basil and parmesan to garnish|
COOK the meatballs as directed per package.
IN A LARGE frying pan over medium high heat add the oil. Add the mushrooms, red peppers and garlic and cook for 3-5 minutes or until the vegetables begin to soften, add the zucchini and cook for another 3 minutes.
ADD the cooked meatballs and tomato sauce to the pan and bring to a quick boil.
SERVE over rice. Garnish with torn basil and grated parmesan cheese.
Garnish with cilantro and peanuts
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